Delicata Squash Pakoras

These sweet and creamy delicata squash pakoras are enveloped in a crispy spiced coating—the perfect appetizer or snack for sharing on Diwali.

Delicata Squash Pakoras on a Platter, and in the Background, a Small Bowl with a Couple of Pieces and Another Bowl with Chutney

Simply Recipes / Karishma Pradhan

I grew up eating a lot of pakoras, Indian spiced fritters. There are many variations, but traditionally they are vegetables coated in spiced chickpea flour batter and deep-fried. Here, I developed a recipe for delicata squash pakoras that are spicy like traditional pakoras and light and crispy—I use a Japanese tempura-like batter. I am delighted that I experimented with this type of batter. It yields a light, super crispy, and not greasy coating.

These delicata squash pakoras are oh so crunchy and magically spiced. The recipe yields enough for six to eight servings, so they're made for sharing as an appetizer or snack! Serve them as a special treat for Diwali or a fall dinner party. 

Platter of Delicata Squash Pakoras Topped with Chopped Cilantro

Simply Recipes / Karishma Pradhan

How to Pick the Best Delicata Squash

My favorite squash is delicata squash; they are smaller in size, easy to prep, and the peel is edible. Smaller delicata squash have thinner rinds and a creamier texture, perfect for deep-frying. Choose ones that feel firm, heavy, and with even coloring—they should have a creamy, yellow appearance. Avoid ones with blemishes or soft spots.

Where To Buy Indian Spices

This recipe calls for cumin seeds, ground cumin, ground coriander, Kashmiri chili powder, and kasuri methi (dried fenugreek leaves). It's a combination of spices and flavors often found in pakoras. You can find them in any large supermarket, such as Whole Foods, except for the kasuri methi, which can be sourced from your local Indian grocery store, Spicewalla, or Amazon.

Platter of Delicata Squash Pakoras Topped with Chopped Cilantro

Simply Recipes / Karishma Pradhan

Tips for Getting the Crispiest Pakoras

  • The batter uses both vodka and seltzer to create light and crispy fried pakoras. Vodka inhibits gluten development and seltzer lightens the batter. Make sure to use fresh, unopened seltzer; if the carbonation is not strong enough, the coating won't be as crispy. Also, keep the seltzer and vodka as cold as possible, and don't pour them into the dry ingredients until the oil is heated. Otherwise, the seltzer will de-fizz while you wait for the oil to heat up. A small can of seltzer is about 355 milliliters, which is more than enough. 
  • Use a deep-fry thermometer to make sure that the oil stays at about 350°F the whole time. Adjust the heat up or down as the pakoras fry.
  • Serve the pakoras hot—I like to serve them as soon as they come out of the fryer and while I fry the next batch.

Ingredient Swaps That Work

  • In testing, I didn't find any significant flaws with using all-purpose flour, but if you have rice flour, try that instead. It’s lighter than all-purpose flour, resulting in even crispier pakoras.
  • Don't have vodka? Use only seltzer. 
  • It’s okay to use club soda instead  of seltzer. Avoid using mineral water.
Delicata Squash Pakoras on a Platter

Simply Recipes / Karishma Pradhan

It's Delicata Squash Season!

Delicata Squash Pakoras

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 to 8 servings

Chickpea flour is sometimes labeled as besan flour or gram flour. You can use either!


  • 2 small (1 1/2 pounds) delicata squash

  • 4 cups canola oil or peanut oil

  • 1/2 cup (62g) all-purpose flour

  • 1/2 cup (60g) chickpea flour (see recipe note)

  • 1 tablespoon (8g) cornstarch

  • 2 teaspoons cumin seeds

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons Kashmiri chili powder or other mild chili powder

  • 1 teaspoon kosher salt

  • 2 teaspoons kasuri methi (dried fenugreek)

  • 1/4 cup (50ml) vodka, chilled

  • 2/3 cup (150ml) seltzer or club soda, chilled

For serving

  • Flaky salt

  • 1/4 cup finely chopped cilantro, packed

  • Lemon wedges

  • Mint chutney, tamarind chutney, or spicy aioli


  1. Prep the squash:   

    Trim the ends of the delicata squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and membrane, which you can discard. Then, cut the squash into 1/8-inch half-moons.

    Delicata Squash Halved and Deseeded for Squash Pakoras

    Simply Recipes / Karishma Pradhan

    Delicata Squash Cut into Thin Slices on a Cutting Board for Pakoras Recipe

    Simply Recipes / Karishma Pradhan

  2. Prepare the oil:

    Add oil into a medium Dutch oven or heavy-bottomed pot, and set it over medium heat. Make sure the oil doesn't come past halfway up the sides of the pot. Preheat the oil to 350°F—check the temperature with a deep-frying thermometer

    Line a wire cooling rack or baking sheet with paper towels. Set aside.

  3. Mix the dry ingredients:

    Meanwhile, whisk the all-purpose and chickpea flours, cornstarch, cumin seeds, ground cumin, coriander, chili powder, salt, and methi leaves in a medium bowl.

    Bowl of Besan, Corn Starch, and Spices for Delicata Squash Pakoras Recipe

    Simply Recipes / Karishma Pradhan

  4. Add the wet ingredients:

    Just before the oil is preheated—ideally when it reaches 325°F—slowly pour in the vodka and seltzer, and whisk to combine until mostly homogeneous. Do not over mix, which can deflate the carbonation. Some small clumps of dry flour are okay. The batter will be slightly thick, which helps it adhere to the squash.

    Bowl of Delicata Squash Pakora Batter Mixed Together

    Simply Recipes / Karishma Pradhan

  5. Fry the squash:

    Add 8 to 10 half moons of squash into the batter and coat them well.  Once preheated, use tongs to carefully drop the battered squash into the oil in a single layer. You may need to increase or decrease the heat to maintain the oil at 350°F while you fry the pakoras.

    Fry them until golden brown and cooked through, about 2 minutes per side. Use tongs to transfer the squash to the prepared paper towels to drain. Sprinkle the pakoras with flaky salt.

    Delicata Squash Added to Pakoras Batter

    Simply Recipes / Karishma Pradhan

    Delicata Squash Pakoras Fried in a Pot of Oil

    Simply Recipes / Karishma Pradhan

    Delicata Squash Pakoras Resting on Paper Towels

    Simply Recipes / Karishma Pradhan

  6. Serve the pakoras:

    Garnish pakoras with cilantro and serve them hot with lemon wedges and a dipping sauce, like mint chutney, tamarind chutney, or a spicy aioli. I like to serve them as soon as they’re fried and as I fry the next batch.

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    Platter of Delicata Squash Pakoras Topped with Chopped Cilantro

    Simply Recipes / Karishma Pradhan

Nutrition Facts (per serving)
214 Calories
8g Fat
32g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 214
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 32g 11%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 5g
Vitamin C 62mg 310%
Calcium 66mg 5%
Iron 3mg 15%
Potassium 481mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.